Indian Red Bean Soup (Rajma)
Today I am bringing another of our ever popular and a classic bowl of confort food! Like our simple dhal, Rajma (the red kidney beans) is an emotion. Every family has their own version of it and trust me every version is delicious because this is what childhood memories are made of.This bowl of Rajma is a soul lifter for any day of the week. Absolutely bursting with flavor and comforting during the chilly evenings.
The flavor burst to this recipe comes from simple herbs, spices and more so from the slow sautéing. Trust me, a little patience during sautéing is all it takes to build flavors in Indian recipes. practice that and you’ll be a pro at any Indian dish including this one.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
12
Serves: 6
Ingredients
- 1.5 cup1.5 cup1.5 cup Kidney Beans, Or 2 can of red kidney beans
- 1 head1 head1 head Red Onion, Finely chopped
- 1 cup1 cup1 cup Tomato Puree (Strained Tomatoes), Tinned or fresh
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 2 tsp2 tsp2 tsp Kashmiri Chili Powder, Adjust as per heat tolerance
- 1 tsp1 tsp1 tsp Ground Cumin
- 1 tsp1 tsp1 tsp ground Coriander
- 1.5 tsp1.5 tsp1.5 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Dried Fenugreek Leaves
- 1 tsp1 tsp1 tsp Garam Masala
- 1 Tbsp1 Tbsp1 Tbsp Cilantro, Chopped
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook the soaked red beans in the instant pot with 4-5 cups of water and 1 tsp of salt by manually setting up to pressure cook for 12 minutes. You can choose to stove cook as well till the bean is soft when crushed with the fingers
- In the mean time heat up oil in a pan and add cumin seeds and let them bloom
- Add the minced onion and sauté them till they turn slightly brown. This is an import step to build the flavors
- Add 1 tbsp of ginger and garlic paste and sauté till it turns fragrant
- Add the tomato paste and sauté it really well.
- Add the salt
- Add the spices of turmeric, chilli powder, coriander powder and cumin powder and sauté.
- Sauté till the tomato turns nicely shiny. Trust me the flavor burst will be amazing.
- Add a cup of water at this stage and let it slightly boil
- Add the soft cooked red kidney beans at this stage along with the water and let it all come to a boil.
- Close with a lid and cook for another 10 to 15 minutes and let the beans soak in all the flavors
- Take the Kasuri methi and place them in your plan and move your hand back and forth to crush them to a powder and add it to the beans along with the garam masala.
- Let it cook for a few more minutes to release the oils from the herbs and spices.
- Garnish with chopped cilantro
- And enjoy as a warm bowl of soup or as delicious side to your steamed rice
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Soups Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 281 |
| Fat: | 9 g |
| Carbohydrates: | 38 g |
| Protein: | 15 g |
| Cholesterol: | 0 g |
| Sodium: | 434 mg |
| Fiber: | 15 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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